Finally I am keeping my promise to share my favorite easy roast chicken recipe with you. This recipe can be done with a whole chicken. I like to cut the chicken in half. When I have a few chicken backs and necks then I can make tasty chicken broth from it. That way I get more bang for my chicken. Either way you do it, be sure to salt cure your chicken for 2 or three days before you roast for the tastiest juiciest bird. Most recipes for chicken have you cooking at a high temperature. I find the lower heat for a longer time gives you a crispy skinned chicken and fall apart meat. Try it and see.
- 1 (4- to 5-pound) chicken
- 3 tbs salt
- 4 large cloves garlic
- 1/2 lemon chopped, or 3 pieces of preserved lemon
1- If you are cutting the chicken in half, do that before you salt it, or just salt it whole and put it in a plastic bag with as much air squeezed out as possible. Let it sit in the fridge in a bowl for a couple of days: not less than 12 hours, not longer than 3.
2- On your cooking day preheat the oven to 325 degrees. Rinse and thoroughly dry the chicken.
3- Blend the lemon and garlic in a little food processor or just chop finely together. Rub the bird all over with the mixture, especially under the skin. Place the chicken in a roasting pan, baking dish or cast iron skillet.
4-Roast the chicken for about 21/2 hours if halved or closer to 3 if whole. You will know its done when the leg, when tugged, pulls away from the chicken. Remove it from the oven. Allow the chicken to rest for 10 minutes. We usually just eat it with our hands : )